A dish that I take to most potluck meals is an Edamame-Black Bean salad. It is easy, healthy, and always a hit! This is a recipe from Betty Crocker, so I can’t take much credit, but I wanted to share it with you… it’s that good!

I will sometimes make this on Sunday and pack it for my lunch all week. The more the beans and edamame soak in the liquid, the better it gets!

Here is the recipe:

Prep Time: 20 minutes
Servings: about 5
Ingredients:

• 1 bag (12 oz) frozen shelled edamame
• 1 can (15 oz) black beans, drained, rinsed
• 2 medium Roma tomatoes, chopped
• 1 medium bell pepper, chopped (1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 1/4 cup chopped fresh cilantro or flat-leaf parsley
• 1/2 cup balsamic vinaigrette dressing
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

Directions:
Step 1: In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.

Step 2: In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.